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Chicago-Style Italian Beef Sandwich Recipe

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This recipe for Chicago-Style Italian Beef Sandwich is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Beef Roast (Approx 3lb Chuck or Top Sirloin)
4-6 French Rolls
1 Jar Italian Giardinera
1-2 Roasted Red or Green Peppers (Optional)
1 Jar Pickled Jalapenos (Optional)
2 tbsp Vegetable Oil
4 tbsp Kosher Salt
4 tbsp Black Pepper
2 tbsp Oregano
2 tbsp Paprika
2 tbsp Basil
2 tbsp Ground Coriander
2 tbsp Fennel Seed
2 Bay Leaf
5-6 Cloves Garlic
2 Boxes Beef Stock
1 Can Beer
Directions:
Directions:
1. Make the Spice Rub. Combine half the Salt and Pepper along with the remaining Spices in a small bowl or container and whisk to combine.

2. Allow the Roast to come up to room temperature, and liberally Salt and Pepper it.

3. Add oil to a large Dutch Oven and, over high heat, brown the Roast on all sides.

4. Remove the Roast from the oven and set aside. Reduce heat to medium.

5. Add 5-6 Cloves Crushed Garlic and your Spice Rub to the remaining oil and cookfor 1-2 minutes or until fragrant.

6. Deglaze the pot with 1 Can of Beer and use a Wooden Spoon to scrape up all the fond on the bottom of the pot.

7. Return the Roast to the Pot and cover with Beef Stock. Add more Stock or Water until it comes at least half way up the side of the roast.

8.Create a Parchment Paper lid roughly the same size of the dutch oven, but with a small hole cut in the middle. Place this over the beef prior to putting it in the oven.

9. Braise the beef in a preheated 250ºF Oven for about 4 hours, turning once.

10. Carefully remove the roast, wrap it tightly in Saran Wrap and let rest in the fridge at least 1 hour.

11. Transfer Au Jus to Jars or keep it in the dutch oven until time to serve.

12. Thinly slice beef, and dip each slice in the reheated Au Jus to warm the beef.

13. Pile Beef high on sliced, toasted French Rolls and Top with Giardinera, Jalapenos and/or Roasted Peppers and Serve.
Personal Notes:
Personal Notes:
In Chicago there are 3 ways to get your Beef:
- Dry: No Extra Au Jus
- Wet: Extra Ladle of Au Jus over top or Dipped Ends
- Dipped/Baptized: Entire Roll dipped in Au Jus

We decided to do ours "Dipped" and it was fantastic. The Rolls get a little soggy but that's kind of part of the game. Dipping them and then wrapping the whole affair in parchment paper might help you make it a little less sloppy!

We adapted the recipe from this video: https://www.youtube.com/watch?v=MOj9Eb6KJMg&t=529s

There are also two styles of Beef:
-Hot: Served with Hot Giardinera (Italian Style pickled vegetables) and/or Pickled Jalapenos
-Sweet: Rather than the Giard, this one is served with roasted Red/Green peppers. You can roast these yourself or buy them jarred.

We did ours "Hot" and found the Giardinera we bought to be spicy enough without the additional Jalapeno Peppers.

 

 

 

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